THE NIBBLE BLOG Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Super Bowl

FOOD FUN: Football Fries (French Fry Footballs)

If you have kids and like to make special treats for them, head to HungryHappenings.com and sign up for the emails. Even if you don’t make them, you’ll enjoy the creative ideas.

Here’s one that adults can enjoy, too: French fries shaped like footballs. The Football Fries recipe is on the Hungry Happenings website.

If you don’t want to be frying or reheating during the game, these recipes can be made in advance:

  • Chocolate Caramel Fudge Footballs (recipe)
  • Microwave Football Caramels (recipe)
  • Super Bowl Popcorn With Chocolate Football Almonds (recipe)
  •  
    And don’t forget the Football Calzone.

     

    Football Fries

    Football fries for the big game. Photo courtesy HungryHappenings.com.

     

      

    Comments

    RECIPE: Bhaji, Indian-Style Onion Rings

    Onion Rings Indian Style

    A yummy twist for onion ring fans: spiced onion rings with spicy ketchup. Photo colurtesy Maya Kaimal.

     

    If you’re looking for interesting Super Bowl fare, add a spin to onion rings with this recipe from Indian food doyenne Maya Kaimal.

    Serve it with spicy ketchup—store bought or home made, by mixing some heat into your regular ketchup.

    RECIPE: BHAJI, INDIAN-STYLE ONION RINGS

    Ingredients For 2 Servings

  • 3 to 4 cups vegetable oil for deep frying, or as needed
  • 2 cups chickpea flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 1½ teaspoons salt
  • 1½ cups water
  • 1 large sweet onion (such as Vidalia), peeled, cut into ½-inch thick rings
  • Maya Kaimal Spicy Ketchup or make your own spicy ketchup
  • Preparation

    1. HEAT the oil in a wok or 4-quart pot over medium heat, to 350°F.

    2. MIX the chickpea flour, cumin, cayenne, turmeric and salt in a medium bowl. Add the water and stir until batter is formed. It should be just thick enough to coat an onion ring without sliding off too quickly. Adjust with more water if necessary.

    3. DIP the onion rings into batter and coat each thoroughly. Deep-fry the rings, in 3 or 4 batches, in the oil until golden brown on both sides. Drain on paper towels.

    4. SERVE with spicy ketchup.

    FIND MORE RECIPES AT MAYAKAIMAL.COM.

     
      

    Comments

    SUPER BOWL RECIPE: Football Calzone

    What have you planned for the Super Bowl? How about this Football Calzone: layers of pizza crust topped with pepperoni, sauce and mozzarella.

    It was created by Beth of HungryHappenings.com for Tablespoon.com, part of Pillsbury. Beth who says that it is “super simple” to make and recommends it as a hearty appetizerg.

    First, you’ll need a Wilton First And Ten Football Pan. Made for cakes, it’s also happy to bake your calzone.

    A calzone is essentially a “pocket pizza”: It has the same ingredients as pizza, but the crust is folded over, similar to an empanada or turnover.

    You also can stuff more ounces of ingredients into a calzone than you can add to a pizza crust. Although Beth doesn’t include ricotta in this recipe, we love to pile in ricotta as well as mozzarella.

    RECIPE: FOOTBALL CALZONE

    Prep time is 20 minutes, cook time is 20 mimutes.

    Ingredients For 12 Servings

  • Cooking spray
  • 4 tubes Pillsbury refrigerated thin pizza crust
  • 3 ounces pepperoni, sliced
  • 3 cups mozzarella cheese, shredded
  • 1-1/2 cups pizza sauce
  • 1 string cheese
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Spray a football-shaped cake pan with cooking spray.

    2. UNROLL 2 pizza crusts onto baking sheets and bake for 8-10 minutes, until golden brown. Cut football shapes out of crusts, one larger than the other, which will fit inside the cake pan. Tip: First cut a football shape from parchment, check the size against the pan, and use it as a cutting template.

     

    Football Pizza

    string-cheese-daytondailynews-shutterstock_46018177-230

    Top and middle: Football Calzone. Photos courtesy Tablespoon.com. Bottom: String cheese for the football laces. Photo courtesy DaytonDailyNews.com.

     
    3. UNROLL and drape the third tube of pizza dough over the inside of football pan. Sprinkle on 1/3 of the pepperoni, cheese, and sauce. Top with the smaller football crust. Sprinkle on 1/3 of the remaining pepperoni, cheese, and sauce. Top with larger football-shaped crust. Sprinkle on the remaining pepperoni, cheese, and sauce.

    4. UNROLL and drape the fourth tube of pizza dough over top of the pan. Cut off the dough around the edge of pan and pinch the dough together along the edge.

    5. BAKE for 15 minutes. Then turn the oven off, cover the calzone with foil, and leave in oven for 5 minutes. Meanwhile, cut the string cheese to create the laces of the football.

    6. REMOVE the calzone from the oven and un-mold it onto a serving platter. Add “laces” of string cheese. Serve hot.

     
    HERE ARE STEP-BY-STEP PHOTOS AND INSTRUCTIONS.

      

    Comments

    RECIPE: Chicken Chili Bake with Chipotle Cheddar Biscuits

    chicken chili chipotle cornbread

    Here’s a hearty chili and chicken dish for
    game day. We made extra biscuits. Who can
    resist Cheddar Chipotle Buttermilk Biscuits?

     

    We’re having a small group over tomorrow to watch the New York City Marathon, and are making the same recipe that was popular with them last year.

    We’re doubling the recipe, so we can have leftovers and because fights almost broke out over the Chipotle Cheddar Buttermilk Biscuits.

    RECIPE: CHICKEN CHILI BAKE WITH CHIPOTLE CHEDDAR BISCUITS

    Ingredients For 4-6 Servings
     
    For The Chili

  • 2 tablespoons olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  • Salt and black pepper
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 cups crushed tomatoes
  • 1-1/2 cups chicken broth
  • 1 can (15 ounces) pinto beans
  • For The Biscuits

  • 2 cups flour
  • 1-1/2 teaspoons sea salt
  • 1 tablespoon baking powder
  • 1/4 cup (1/2 stick) butter, cut in small cubes
  • 1 cup buttermilk
  • 1-1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded
  • 2 tablespoons chipotles in adobo, any seeds removed, chopped and patted dry
  •  

    Preparation

    1. MAKE the chili: In a deep cast iron skillet or Dutch oven, heat the oil over medium-high heat. Season the chicken thighs with salt and pepper. When the pan is hot, brown the chicken on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd the pan.) Transfer the chicken to a plate and set aside.

    2. DISCARD all but 1 tablespoon of oil from the pan and return it to medium heat. Add the onions and cook until they begin to soften, 5 to 6 minutes. Add the garlic and cook 1 minute. Add the chili powder and cumin, mix to combine and cook 1 minute. Add the crushed tomatoes and chicken broth.

    3. INCREASE the heat to medium-high and bring to a simmer. Return the thighs to the pan and nestle them in the tomato sauce mixture. Reduce the heat to low; cover and simmer 35 to 40 minutes.

    While chicken simmers, prepare the biscuit dough.

     

    Cheddar Jalapeno Biscuits

    We served the extra biscuits with honey butter. Here’s the recipe. Photo courtesy McCormick.

     

    Preparation

    4. HEAT the oven to 450°F. In large bowl, the whisk flour, salt and baking powder. Cut in the butter with a pastry blender or 2 knives until the mixture is crumbly. Add the buttermilk and cheese; stir until just combined. Fold in the chopped chipotles.

    5. TURN the dough onto a floured work surface. Flatten and gently fold the dough over onto itself 5 or 6 times. Press into an 8-inch circle, about 1-inch thick. With a floured biscuit cutter or cookie cutter (about 2.75-inch diameter), cut the biscuits. Press the dough scraps together and cut additional biscuits.

    6. REMOVE the chicken thighs when they have reached 165°F internal temperature on a meat thermometer. Place on a cutting board to cool slightly.

    7. ADD the beans to the tomato sauce mixture and keep the pan over low heat. Remove the skin and bones from the chicken and shred the meat using two forks. Return the shredded meat to the pan and mix well. Top the chili mixture with the biscuits so that they barely touch. Place the pan in othe ven and bake 20 minutes or until the biscuits are golden brown.

    If you are baking extra biscuits, bake them on a parchment-topped baking sheet.

      

    Comments

    RECIPE: Veal Meatballs With Vodka Sauce

    veal-meatballs-nielsenassey-230

    Veal meatballs with vodka sauce. Enjoy them
    in a multitude of ways. Photo courtesy
    Nielsen-Massey.

     

    Want to try a new meatball recipe for National Pasta Month? Looking for something more sophisticated to serve on game day? How about veal meatballs?

    Meatballs can be served as an appetizer or a main course, as an accompaniment to pasta, or on a hero roll or other sandwich bread.

    As opposed to the more familiar beef-pork meatball blend in a garlicky red sauce, this recipe from Nielsen-Massey for Breaded Veal Meatballs with Vodka Sauce is elegant, while remaining hearty.

    In addition to the sexy ingredient, vodka, a combination of cheese and cream, and an assortment of vegetables, herbs and spices, create a rich sauce that pairs nicely with pasta or rice. Or, the meatballs can be served in smaller appetizer sizes with toothpicks.

    If you don’t want veal meatballs, you can substitute beef—ideally, grass fed.

    You can also eliminate the vanilla bean paste; but it provides a lovely flavor element. The mellow qualities of the paste enhance the full flavors of veal and herbs to create meatballs that are far from bland. And you can use it in many other recipes (see below).

     
    RECIPE: BREADED VEAL MEATBALLS WITH VODKA SAUCE

    Ingredients For 18 Meatballs & 4 Cups Of Sauce (Serves 6 As A Main Course)

    For The Meatballs

  • 1 pound ground veal
  • ¼ cup whole milk ricotta
  • ¼ cup finely grated carrot
  • 2 small green onions, thinly sliced
  • 1 egg, lightly beaten
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon organic garlic powder
  • ½ teaspoon ground oregano
  • ½ teaspoon pepper
  • ½ teaspoon vanilla bean paste
  • Garnish: fresh Italian parsley, chopped (garnish)
  •  
    For The Breading

  • ½ cup all-purpose flour
  • 2 eggs
  • 3 tablespoons milk
  • 1½ cups plain panko bread crumbs
  • ½ cup freshly grated Romano cheese
  • 2 tablespoons butter, melted
  •  
    For The Vodka Sauce

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • ½ cup vodka
  • 1 tablespoon dried basil leaves
  • 1¼ teaspoons salt
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground oregano
  • ¼ teaspoon organic garlic powder
  • ¼ teaspoon pepper
  • 1 can (28-ounces) whole tomatoes, drained
  • ¼ cup freshly grated Romano cheese (you can substitute Parmesan)
  • ½ cup whipping cream, warmed
  • Garnish: chiffonade of fresh basil leaves (here’s how to chiffonade)
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Line a large rimmed baking sheet with foil. Place a wire rack atop/inside the sheet and coat the rack with cooking spray. Set aside.

    2. COMBINE the meatball ingredients in a large bowl. Form the mixture into meatballs, about 1 inch in diameter. Set aside.

    3. BREAD the meatballs, using three medium bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, add the bread crumbs, Romano cheese and melted butter and stir to combine. Dust each meatball with flour, dip in the egg wash and coat with the seasoned bread crumbs.

    4. PLACE the breaded meatballs on the wire rack and cook until done, about 30 minutes.

    5. MAKE the vodka sauce: Add the olive oil to a large sauté pan and heat over medium heat. Add the onions and cook until tender, about 5 minutes. Add the vodka, basil, salt, vanilla extract, oregano, garlic powder and pepper; cook until reduced by half.

     

    nielsen-bourbon-paste-230

    Vanilla paste. Photo by Claire Freierman | THE NIBBLE.

     

    6. PLACE the whole tomatoes in the bowl of a food processor or electric blender. Add the reduced sauce mixture; cover and process or blend until smooth. Pour the mixture into a large saucepan and place over medium heat. Add the grated Romano cheese and cream; stir until thoroughly combined. Simmer for 3 minutes, or until heated through.

    7. SERVE the vodka sauce with meatballs: atop pasta, on a hero-size slice of baguette or on a plate over rice, other grain or egg noodles. Garnish with fresh basil.
     
     
    USES FOR VANILLA PASTE

    Vanilla is a concentrated substitute for vanilla extract in paste form, made from combining ground vanilla with vanilla extract, along with a natural thickening agent (a gum); some products contain sugar.

    It is a replacement for whole vanilla beans for people who want authentic vanilla bean flavor and appearance, but don’t use whole beans often enough (whole vanilla beans will dry out and become hard over time, while vanilla bean paste has a very long shelf life). One tablespoon of vanilla bean paste is equal to one whole vanilla bean.

    Unlike vanilla extract, vanilla paste contains the ground seeds/pods that provide “specks” in lighter-colored dish.

      

    Comments

    RECIPE: Meatloaf Hero Sandwich

    cheesy-meatball-hero-wmmb-230r

    A hearty meatloaf sub for Oscar watchers. EatWisconsin Cheese.com.

     

    Here’s a suggestion from From Eat Wisconsin Cheese.com: Switch the popular meatball submarine sandwich for a meatball hero, sub or hero whatever you call it in your neck of the woods (see the note below).

    It’s an easy way to feed a crowd during events like the Academy Awards. If you serve half a hero to everyone, along with other nibbles, this recipe feeds 12.

    RECIPE: MEATLOAF HERO SANDWICH

    Ingredients For 6 Sandwiches

  • 1 pound ground beef
  • 8 ounces ground pork
  • 1 cup (9 ounces) Asiago cheese, grated
  • 1 egg
  • 1/2 cup dry breadcrumbs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons Dijon-style mustard
  • 3/4 teaspoon cracked pepper
  • 1 teaspoon salt
  • 1/3 cup mayonnaise
  • 3 tablespoons whole-grain Dijon-style mustard
  • 6 sub/hero/French rolls
  • 6 leaves of lettuce
  • 12 tomato slices
  • 12 slices provolone cheese
  • Plus

  • Cole slaw, potato salad or French fries
  •  
    Preparation

    1. MAKE the meatloaf; Preheat oven to 375°F (conventional; if using a convection oven, preheat to 325°F).

    2. COMBINE the meats, Asiago, egg, breadcrumbs, parsley, Dijon mustard, pepper and salt in a bowl. Mix well and pack into a 9 x 5-inch loaf pan. Bake the loaf until cooked through and browned, 55 to 60 minutes.

    3. REMOVE the meatloaf from the oven and drain the fat. Cool completely before slicing into 12 slices.

    4. BLEND the mayonnaise and mustard. Split the rolls and top each bottom bun with 1 tablespoon of the spread plus lettuce, 2 tomato slices, 2 meatloaf slices and 2 provolone slices. Top with the roll tops, and serve the sandwiches with potato salad or French fries.
     

    ONE SANDWICH, SO MANY NAMES

    Hero is the New York term for the sandwich also called the grinder, hoagie, po’ boy, torpedo, submarine, zeppelin and other names, depending on region.

    The term “hero” originated in the late 19th century when the sandwich was created to serve Italian laborers, who wanted the convenient lunch they had enjoyed in Italy. The name is credited to New York Herald Tribune food writer Clementine Paddleford, who wrote that “you needed to be a hero to finish the gigantic Italian sandwich.”

    The original hero sandwich, on an oblong roll, piled on Italian cold cuts, cheese, seasonings, oil and vinegar. Varieties evolved to include the meatball hero, eggplant parmigiana and chicken parmigiana heroes.

    These days, basically, anything served on a large, oblong roll is a hero.

    The other sandwiches—grinders, hoagies, etc.—developed with regional ingredients and preferences, but also evolved to include anything served on a large, oblong roll.

    FOOD TRIVIA: The sandwich is the #1 homemade dish.
     
      

    Comments

    FOOD FUN: Super Bowl Cocktails

    Drink your team colors on Super Bowl Sunday, with these layered cocktails made with Blue Chair Rum.

    These recipes, courtesy of Eclectic Recipes, have fun visual impact. You’ll also be adding a bit of the tropics to a cold day.

    PATRIOT PUNCH

    Ingredients Per Drink

  • 1/2 jigger or 3/4 oz Blue Chair Bay Coconut Rum
  • 1/2 jigger or 3/4 oz Blue Curaçao
  • 1 jigger or 1-1/2 ounces pineapple juice
  • 2 teaspoons maraschino cherry juice
  • Garnish: 1 maraschino cherry
  •  
    Preparation

    1. COMBINE the run, Curaçao and pineapple juice in a shaker. Shake well and pour over ice in cocktail glass.

     

    super-bowl-2015-eclecticrecipes-230

    Patriot Punch, front, and Seahawk Slammer. Photo courtesy EclecticRecipes.com.

     
    2. ADD two teaspoons maraschino cherry juice slowly and let it fall to the bottom of the drink. Garnish with a cherry and serve.
     
    SEAHAWK SLAMMER

    Ingredients Per Drink

  • 1/2 jigger or 3/4 ounce Blue Chair Bay Coconut Rum
  • 1/2 jigger or 3/4 ounce Blue Curaçao
  • 1 jigger or 1-1/2 ounces pineapple juice
  • 2 teaspoons melon liqueur (like Midori)
  • Garnish: lemon slice for Garnish
  •  
    Preparation

    1. COMBINE the Blue Chair Bay Coconut Rum, Blue Curaçao and pineapple juice in a shaker. Shake well and pour over ice in cocktail glass.

    2. ADD the melon liqueur slowly, and let it fall to the bottom of the glass. Garnish with lemon and serve.

      

    Comments

    FOOD FUN: Football Pizza

    football-pizza-due-forni-LV-230ps

    Don’t fumble the pizza! Football pizza from Due Forni | Las Vegas.

     

    If you were at Due Forni restaurant, you could order a football pizza. But there’s no need to travel to Austin or Las Vegas: It’s easy to make your own.

    Using your favorite pizza recipe:

    1. STRETCH the dough into a more oblong shape. If you’re using a prepared round crust, you could trim it, but it’s easier to default to the round shape.

    2. PLACE the pepperoni in the center as shown.

    3. CUT strips of mozzarella for the laces.

    4. BAKE as usual.

    Be sure to have extra pizzas ready to be made when this one is devoured!

     

     
      

    Comments

    FOOD FUN: Super Bowl Team Colors In Frosting

    If you’re making cake cupcakes for Super Bowl feasting, you can ice them with your team colors. McCormick has the recipes for all the NFL team colors.

    McCormick suggests adding the color to a 16-ounce can of white frosting, but if you have a picky palate, you might prefer to make your own buttercream or cream cheese frosting (here are the recipes).

    Both sets of team colors require regular food colors and a box of McCormick NEON! food colors. The New England Patriots red also requires a bottle of black food color.

    So get mixing and surprise your family and guests with something sweet, with our hopes that the day will be even sweeter when your team wins.
     
    FROSTING TIPS

    While it’s easy to frost a cake with half of each frosting color, McCormick offers these tips for cupcakes:

     

    food-colors-230

    Mix your team colors. The asterisks * indicate neon colors.Photo courtesy McCormick.

     

  • Spoon and Swirl Formation: Place one tablespoon of each color frosting on a cupcake, then spread and swirl the frosting with a small knife or spatula.
  • Pastry Bag Conversion: Place both colored frostings side-by-side in a pastry bag and squeeze them out together.
  •  
    FROSTING VS. ICING: THE DIFFERENCE

    The difference between frosting and icing is that icing is made with confectioners sugar’ (also called icing sugar and 10x sugar). But the two words are used interchangeably by those not aware of this nuance.

      

    Comments

    SUPER BOWL: Garrett Popcorn

    For Super Bowl munching, how about some Spicy CheeseCorn? The limited edition flavor from Garrett Popcorn is a welcome gift: a yummy blend of cayenne pepper and chili powder mixed with freshly melted Cheddar cheese corn.

    Combine with a cold beer, and you may not care who wins or loses.

    Send Spicy CheeseCorn as a gift or send some to yourself, at GarrettPopcorn.com.

    You can choose from an array of tin sizes and six different tin designs, from 1 gallon to 6.5 gallons ($31 to $135). And if you don}t like things spicy, you can choose from Garrett’s other flavors:

  • Almond CaramelCrisp
  • Buttery
  • CaramelCrisp
  • Cashew CaramelCrisp
  • CheeseCorn
  •  

    spicy-cheesecorn-beauty-230

    Spicy CheeseCorn; BYOB. Photo courtesy Garrett Popcvorn.

  • Garrett Mix (sweet CaramelCrisp with savory CheeseCorn)
  • Macadamia CaramelCrisp
  • Pecan CaramelCrisp
  • Plain
  •  
    You can order single flavors or combine three flavors in one tin. Details are on the company website.

      

    Comments

    « Previous entries Next Page » Next Page »


    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.